The Cookstr Weekly: Go for the Gold!

With the 2012 Summer Olympics just around the corner, everyone’s in a winning mood. Whether you’re celebrating with family or a team of hungry athletes, serve a meal deserving of first place. These recipes are as golden as the Olympic torch and coveted medallions, from sultanas to caramels made with actual gold leaf. You’re likely to win accolades with Sharon Crayton’s Fried Eggplant with Lemon Wedges. Crispy and golden, they look just like little first-place medals – but you can feel free to dole them out less judiciously. Check out Cookstr’s Summer Olympics 2012 board on Pinterest for more party, craft and recipe inspiration!

The over-2,000 varieties of plums in existence are sorted into six general categories: Japanese, American, Damson, Ornamental, Wild and European. Japanese varieties ripen first, in late spring, followed by the European plums, which peak through August and into the fall. Sarah Magid’s Plum Galette calls for Italian plums: “Ripe Italian plums are one of my favorite fruits to bake with at the end of the summer, especially because they become sweeter and buttery when baked in these galettes. Mix in some nectarines or peaches with the plums for a stone-fruit extravaganza, perfect for a casual dinner party with a few friends.”

Take a break from chicken and beef with these seafood skewers. As long as you cook them only briefly, the grill brings out the juiciness in shrimp and scallops, set off with tangy lemon, fresh herbs, and spicy butter. Gordon writes in the headnote to this recipe, “These are lovely, and fun to eat with your fingers. Take care not to overcook the scallops and shrimp or they’ll turn rubbery. The recipe makes more cilantro-chili butter than you need, but it keeps for about a week in the refrigerator and is also good with grilled meats and fish.”